thanks heaps guys for your responses. must admit I find it hard to cook without garlic as it enhances the flavour so well. might try some extra herbs with my usual marinade. I usually marinate overnight in 1/2 cup red wine, seeded mustard, garlic & fresh thyme & it comes out brilliantly.

herbs of province is all you need--check "Jacques pepin celebrates" (I think )---checked it Page 195 TNT Ps if you get have a roast in the suggested size you won't trust taking it out of the oven at 87 F internal -it really does go on to 125 F on it's own. Just did one last week ,I'd suggest Waldorf -celeriac salad with that -Gage
I'd never marinate a rib roast